Mushroom Cheddar Chicken with Roasted Cauliflower and Leeks – this recipe comes together in under 30 minutes! Cheesy chicken with flavorful mushrooms and a side of roasted cauliflower with leeks – you will love it all!
MUSHROOM CHEDDAR CHICKEN
Quick and easy chicken dinners are my jam! You guys, this skillet chicken is out of this world. There is not much to clean up afterward too. Win-win! This dish is kid and adult approved which is a big deal for me. I love to create meals that the whole family loves! Besides, the melted gooey cheese! You know you will love it!
The cauliflower and leeks roast together while you cook the chicken mushroom melt in a skillet and then finish it off in the oven. Two dishes to clean: sheet pan and skillet. Result: mouthwatering juicy chicken topped with sauteed garlic mushrooms and baked under a gooey cheesy cover of cheddar. The cauliflower roasts into sweet florets while the leek slices turn into delicious rings.
WHAT YOU NEED TO MAKE THIS DISH:
- chicken
- cauliflower
- mushrooms
- leeks
- cheddar
- cast iron skillet
- sheet pan
Last year, I participated in Sargento’s campaign “Chopped at Home” where I was given 4 ingredients and challenged to create a unique dish. Remember the epic Italian Chicken Cheesy Bread? Yes! It was so crazy good! This year, I am partnering with Sargento yet again to not only challenge myself to create another fun dish but to show you that being spontaneous and creative in the kitchen can be fun. Three kids, busy life and all!
This year’s ingredients: cauliflower, leeks, cremini mushrooms (also known as baby Bella mushrooms) and of course Sargento cheese. This time it’s the Sharp Cheddar Fine Cut cheese.
HOW TO MAKE MUSHROOM CHEDDAR CHICKEN?
- Preheat oven and line a large baking sheet with aluminum foil or silicone baking mat.
- Place cauliflower florets and leek slices on the sheet. Drizzle olive oil over the veggies, sprinkle with salt and pepper and toss well. Place sheet in the oven and roast veggies for 20 to 25 minutes.
- In the meantime, heat up olive oil and butter in a skillet (I recommend a cast iron skillet as the dish will finish cooking in the oven). Add mushrooms and minced garlic to skillet and cook until soft and fragrant.
- Remove mushrooms from skillet onto a plate and set aside. Season chicken with salt and pepper and add to skillet. Brown on both sides, about 3 minutes per side. Add more olive oil if needed.
- When done, top each chicken breast with sauteed mushrooms, dividing equally. Sprinkle cheese on top. Tent the skillet loosely with aluminum foil and place in the oven to finish cooking. Cook for 10 to 12 minutes OR until the thermometer inserted into each chicken piece shows 175 degrees F. You may have to pull out the cauliflower out of the oven before the chicken is done.
- When done, let the chicken sit in skillet for 10 minutes before serving.
MORE EASY CHICKEN DINNERS:
Creamy Garlic Mushroom Chicken
MUSHROOM CHEDDAR CHICKEN RECIPE:
- 4 small chicken breasts (boneless skinless) OR two large, sliced half (you can also use boneless skinless chicken thighs)
- 2 cups cauliflower florets
- 6 oz cremini mushrooms washed and sliced
- 1 leek washed, ends trimmed, sliced
- 2 cloves of garlic minced
- 1.5 cups sharp cheddar cheese
- olive oil
- 1 Tablespoon of butter
- salt and pepper
- Preheat oven to 400 degrees F.
- Line a large baking sheet with aluminum foil or silicone baking mat. Place cauliflower florets and leek slices on the sheet. Drizzle olive oil over the veggies, sprinkle with salt and pepper and toss well.
- Place sheet in the oven and roast veggies for 20 to 25 minutes.
- In the meantime, heat up 1 tablespoon of olive oil and butter in a skillet (I recommend a cast iron skillet as the dish will finish cooking in the oven).
- Add mushrooms and minced garlic to skillet and cook until soft and fragrant, about 5 minutes, over medium heat.
- Remove mushrooms from skillet onto a plate and set aside.
- Season chicken with salt and pepper and add to skillet. Brown on both sides, about 3 minutes per side. Add more olive oil if needed.
- When done, top each chicken breast with sauteed mushrooms, dividing equally. Sprinkle cheese on top. Tent the skillet loosely with aluminum foil and place in the oven to finish cooking. Cook for 10 to 12 minutes OR until the thermometer inserted into each chicken piece shows 175 degrees F. You may have to pull out the cauliflower out of the oven before the chicken is done.
- When done, let the chicken sit in skillet for 10 minutes before serving.
- Serve topped with freshly chopped tomatoes and a sprinkle of chopped parsley or celery leaves.
Cindy says
Made this dish tonight—delicious! I used boneless chicken thighs and followed your suggestion about the iron skillet.
Heather | Heather Likes Food says
Hello yummy in my tummy! These flavors sound amazing together!
Muna Kenny says
Perfect, light, and good looking dinner, which I have to try!
cathy | Lemon Tree Dwelling says
What a delicious recipe! It looks like it’s packed with flavor and I LOVE all the veggies!
Lori @ RecipeGirl says
This is my kind of recipe- love all of those goodies you’ve incorporated!
Shelley @ Two Healthy Kitchens says
Oh wow! This looks so delicious! I’m a big, big fan of roasted cauliflower, so you had me right there, from the start! But then the photos of the wonderfully ooey-gooey, melty cheese and the sprinkling of bright, fresh tomatoes – perfect! What a great recipe!